Accumulation of glycosidically bound compounds in Fragaria × ananassa cv. Elsanta fruits at various developmental stages

Glycosidically bound compounds have been identified in a vast number of fruits. They have been extensively studied in the cases of grapes and wines (Williams et al., 1980, 1982 a, b; Strauss et al., 1988; Gunata et al., 1990 a, b; Roscher, Winterhalter, 1993; Baumes et al., 1994; Sefton et al., 1994) and for other fruits such as mangoes (Adedeji et al., 1992), peaches (Krammer et al., 1991; Sumitani et al., 1994), pineapples (Wu et al., 1991), grapefruits (Hasegawa et al., 1989), passion fruits (Engel, Tressl, 1983), raspberries (Pabst et al., 1990, 1991 a, b, 1992 a, b, c, d), but the knowledge about the glycosides occurring in strawberries is not so extended, except for the 2,5-dimethyl-4-hydroxy3(2H) furanone β-D-glucopyranoside (furaneol glucoside) that has been largely studied (Mayerl et al., 1989; Sanz et al., 1994, 1995; Roscher et al., 1996, 1997). Latza et al. (1996) identified the 1-O-transcinnamoyl β-D-glucopyranose, which is probably the precursor of volatile cinnamates in strawberry flavour. Neuguebauer et al. (1994) isolated the 3-hydroxy-5,6epoxy-β-ionol β-D-glucopyranoside from strawberry leaves. Pelarginidin 3-O-(6-O-malonyl-βg l u c o s i d e ) (Tamura et al., 1995) and taxifolin 3-arabinoside (Ishimaru et al., 1995), two flavonoid precursors, were also isolated and identified in strawberries. Wintoch et al. (1991) studied the glycosidically bound aroma compounds from two species (Fragaria vesca f. semperflorens and Fragaria × ananassa cv. Korona). Considering the importance of glycosidic precursors as flavour potential and the scarce data about the glycosidically bound molecules in strawberry fruits, it is necessary to extend the knowledge about these compounds. Therefore, we have initiated a study directed towards gaining a better understanding of the occurrence of glycosides and the potential role of endogenous glycosidases in the maturation process of Accumulation of glycosidically bound compounds in Fragaria × ananassa cv. Elsanta fruits at various developmental stages